I was introduced to this recipe by The Ballymaloe Cookery School in Ireland.
Cauliflower gets a bright makeover here with zesty lemon juice and toasted pine nuts. It’s a crunchy salad that is chock-full of vitamin C, and cauliflower is part of the cancer-fighting cruciferous family. It's deliciously simple and you can substitute purple or orange cauliflower or even romanesco.
Servings: 8 half-cup servings